The dust is settling at the Lloyd house. We had a nice visit with our son and his family. Now in two weeks our granddaughter Aimee is coming for a weekend visit. That means I will have to mix up a batch of cinnamon rolls. I try to treat them all alike, you know!
I can’t remember where today’s recipe came from, but it’s a good one. We eat a lot of chicken. If I didn’t smother it with cheese and a sauce, it would be a healthy choice!
Chicken Cordon Blue Casserole
1 1/2 lb. of cooked chicken, shredded or chopped and sprinkled with 2 tsp. garlic powder and the juice of one lemon
1 pkg. of lean sliced ham
1 pkg. sliced Swiss cheese, layer in a 9x13 greased baking dish starting with chicken.
1 can evaporated milk
2 tbs. butter
1 tbs. flour
1 chicken bouillion cube
1 tbs. Dijon mustard
1 tsp. nutmeg
salt and pepper to taste
Melt butter add flour cook until bubbly add other ingredients , cook until thickened pour over chicken mixture. Top with the following:
2 cups panko bread crumbs mixed with 1 Tablespoon melted butter, 1 tsp. onion powder, 2 tsp. basil and 1 tsp. white pepper. Bake at 350 degrees for 30-45 minutes or until light brown and hot and bubbly.
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.